A warming winter delight! This is my favorite thing to sip on when the weather gets cool. It is super nourishing with fermented miso broth, ginger and seaweed. I hope you enjoy it as much as I do! (Vegan and Gluten Free)
I approximate a lot of my recipes, so feel free to play with portions to get it the way you like. I love the broth of this soup so I keep veggies to the minimal. I add the miso last and never let the pot get hot enough to simmer to protect the enzymes that are so healthy in the miso paste. White miso paste is a bit sweeter, barley miso is heartier, and those are the ones I generally use.
7-8 cups water
1/2 tsp fresh chopped ginger
1 sheet Nori seaweed
2 chopped green onions or leek equivalent
2 medium carrots chopped
1/2 lb. firm organic tofu cut into 1/2 inch cubes
3 oz. Mirin cooking wine (this is delicious)
1-3 cups cooked rice (brown or brown basmati is best)
1/4 cup miso paste (dilute to liquid in a cup of warm water)
dash braggs amino acids
Optional, but highly recommended: Sprinkle red pepper flakes (yum), dash umboshi plum or rice vinegar, a bit of cabbage
Note: I use all organic ingredients excepting the mirin, and everything can be found at most health foods stores.
Bring a soup pot of the water to a simmer and add the green onion, carrot, mirin, braggs, vinegar,and ginger. Cook 5-10 minutes until carrots are softened to your preference. Turn the heat to just below a simmer and add the tofu, red pepper, rice and liquified miso paste. Shred the seaweed to approx. 2 in squares, no perfection needed here, add seaweed, stir soup. Mix well when serving as the miso and rice will settle to the bottom.
Please leave some feedback if you try this!